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Brie & chocolate for breakfast

My sister writes a bi-weekly Friday column on an online magazine called She Loves.Every time she signs off, she posts a recipe that caught her eye that week. They are usually decadent and involve specialty ingredients and well..time. This particular week, it was very straightforward and looked down-right slurp-worthy. After work last night, I ran to the local bakery and picked us up a load of fresh Rye, block of double cream brie and slab(s) of Lindt dark chocolate.

As I climbed out of bed, G announced that he felt like a run. Oye. So not the way I had planned this morning to go. But this man does ridiculous things for me on a daily basis..so it had to be done. It was hot, uphill and exhausting. I huffed and puffed while I ran and the only thing that kept me going was the royalty worthy breakfast we were going to be having in the next hour. There I was in my sweaty running clothes hulling strawberries while G did crazy tricks with the medicine ball on the deck. On a side note, who doesn’t love Jason Mraz’s latest(ish) song. Makes me weep like a baby..but I can’t get enough of it. So yes, he kept me company when I made breakfast.

What you need:

How-to:

1. Preheat oven to 375 degrees.

2. Toss strawberries with oil and salt, then spread on a baking sheet and roast for 20 minutes.

3. Heat a large skillet or grilled over medium-low heat. Butter the sides of two slices of bread, place them on the skillet buttered-side down, then layer on a few slices of cheese, chocolate and strawberries.

4. Top with a few more slices of cheese, then butter one side of the other bread slices, and place on top of the cheese.

5. Cook for 2-3 minutes or until the cheese has started to melt, then gently flip the sandwich and cook until golden. Serve immediately.